Dairy Free Chicken Enchiladas

These dairy free chicken enchiladas are my go-to cosy comfort food. With a chicken and vegetable filling, flour tortillas and a creamy homemade ‘cheese’ sauce, this will quickly become a weeknight dinner the whole family everyone will enjoy!

Course Main Course

Cuisine Mexican-Inspired

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 663kcal

Author Sally

Equipment

Ingredients

Cashew cheese sauce:

1 ½ cups raw cashews soaked
1 cup water
1 clove garlic
1 tablespoon nutritional yeast
¾ teaspoon salt

For the filling:

1 tablespoon olive oil
1 small onion finely chopped
2 ½ cups cooked shredded chicken
1 large zucchini grated
½ cup enchilada sauce
½ cup cashew cheese sauce

To assemble:

6 flour tortillas
1 ½ cups enchilada sauce
⅓ cup cashew cheese

To serve:

Avocado
Lime
coriander/cilantro

Instructions

Place the cashews in a heatproof bowl and cover with boiling water. Soak for 30 minutes to soften, then drain.
Add the soaked cashews, fresh water, garlic, nutritional yeast, and salt to a blender. Blend until smooth and creamy—you should be able to rub it between your fingers and feel no graininess. Set aside.
Preheat your oven to 180°C (350°F).
Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté for 3–5 minutes, until soft and translucent.
Add the shredded chicken, grated zucchini, enchilada sauce, and ½ cup of the cashew cheese sauce. Stir well to combine, then remove from heat.
Spread ½ cup of enchilada sauce over the base of a large baking dish.
Spoon the filling into the centre of each tortilla, roll tightly, and place seam-side down in the dish. Repeat with the remaining tortillas.
Pour the remaining 1 cup of enchilada sauce over the top, then drizzle over the ⅓ cup of cashew cheese sauce.
Bake for 30 minutes, or until the edges of the tortillas are golden brown.
Serve warm, topped with sliced avocado, lime wedges, and fresh coriander.

Notes

Cashew cheese sauce: this recipe will make more than you need of the cashew cheese. You can store any leftovers in the fridge for 3-4 days. It makes a delicious dip for corn chips!

Nutrition